Traditional Thanksgiving Stuffing with Sage and Sweet Sausage

By CHEF JAMIE RORABACK

Updated 11:47 PM EST, Tue, Jul 28, 2009

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Serves eight

4 cups Fresh bread, cut into ½-inch cubes or substitute pre-made croutons
½ lb.. Sweet Italian sausage, meat removed from casings
2 cups Onions, medium diced
1 cup Celery, medium diced
2 tbsp. Fresh chopped sage, or Substitute 1 tbsp. poultry seasoning
Eggs
¼ cup Chicken broth
Salt and black pepper to taste

Preheat oven to 350ºF. Lay the bread cubes on a cookie sheet in an even layer and bake in the oven for about 12 minutes or until slightly crisp and light golden. Reserve.

Heat a saute pan on medium heat. Fry the sausage, chopping it up a bit as it cooks until the fat has come out and the sausage is just cooked. Using a slotted spoon, remove the sausage, leaving the fat in the pan.

In the same pan, cook the onions, celery and sage on medium-high heat for about 10 minutes or until softened. Let cool 10 minutes.

Place the croutons and cooked vegetable mixture in a bowl and evenly moisten with the egg, chicken broth and season to taste with salt and pepper.

The stuffing can be cooled and stuffed into a turkey 12 pounds or under, and roasted or baked in a casserole dish in a 375ºF oven for about 35 minutes or until hot and browned on top.